Food Services

Restaurants, bars, catering companies, cafeterias and other retail food establishments comprise one of the nation's largest industries, accounting in 2008 for 7 percent of total employment. A high proportion of food services workers are young: in 2008, about 1 in 5 were 16 to 19 years old. Food service employees often work at a fast pace, which can increase the risk of injury. Potential hazards include burns, cuts, electrocution, falls, muscle strain from heavy lifting and workplace violence.

Occupational Hazards in Eating and Drinking Places, U.S. Department of Labor Bureau of Labor Statistics, 2001

Restaurant Hazards, Hazard Alert, Oregon OSHA

Restaurant Safety for Teen Workers, OSHA

Foodborne Disease, OSHA

Recommendations for Workplace Violence Prevention Programs in Late-Night Retail Establishments, OSHA

"Check, please!" Report on Health and Working Conditions in San Franscisco's Chinatown That Tells the Real-Life Stories of Low-Wage Workers and Communities of Color, Chinese Progressive Association
NYCOSH Offices:

New York City
61 Broadway - Suite 1710
NY, NY 10006
(Fax) 212-227-9854

Long Island
150 Motor Parkway - Suite 306
Hauppauge, NY 11788
(Fax) 631-435-1893